Coffee and Walnut Cupcakes
This how-to coffee and walnut cupcake recipe is moist, light, airy and the coffee buttercream compliments the walnuts perfectly.
Ingredients
For the cupcakes
- 200 g Unsalted butter at room temperature
- 200 g Caster sugar
- 4 Medium Eggs
- 200 g Self-raising flour
- 1 Teaspoon Baking powder
- 2 Tablespoons Instant coffee
- 1 Tablespoon Boiling water to dissolve the coffee
- 50 g Walnuts Roughly chopped
For the coffee buttercream frosting
- 2 Teaspoons Instant coffee
- 1 Teaspoon Boiling water to dissolve the coffee
- 200 g Unsalted butter
- 400 g Icing sugar sifted
- 1 Walnut halves optional to decorate
- Coffee beans optional to decorate
Instructions
- First thing to do before making your cupcake mix is to preheat your oven to 180°c or 350°f.
- Grab yourself a muffin tin and line with paper cupcake cases, then set to one side.
- Next dissolve 2 tablespoons of coffee granules in 1 tablespoon of boiling water, set to one side to cool.2 Tablespoons Instant coffee, 1 Tablespoon Boiling water
- Roughly chop 50g of walnuts and then set to one side50 g Walnuts
- Grab yourself a large mixing bowl or stand mixer, and beat together the butter and sugar for a few minutes, until it is light and airy.200 g Unsalted butter, 200 g Caster sugar
- While the butter and sugar are being mixed, whisk 4 eggs in a jug.4 Medium Eggs
- Now add in the eggs a little at a time until incorporated.
- Next add in your flour and baking powder and mix again.200 g Self-raising flour, 1 Teaspoon Baking powder
- Lastly add in your chopped walnuts and dissolved coffee and give it one last really good mix making sure that everything is incorporated
- Divide the cake batter evenly between the cupcake cases to about ¾ full. I used a medium sized scoop when dividing my cupcake batter, this keeps all my cupcakes the same size.
- Bake on the middle shelf of your oven for 20 minutes or until golden. To test if the cake is cooked, poke a cocktail stick or skewer into the centre of the cake, if it comes out clean the cake is done if there is a tiny bit of cake batter stuck to the pick pop it back into the oven for a couple more minutes.
- Once cooked, keep the cupcakes in the tin for a few minutes before emptying onto a wire rack to cool fully.
To make the frosting
- Dissolve 2 teaspoons of coffee in 1 teaspoon boiling water.2 Teaspoons Instant coffee, 1 Teaspoon Boiling water
- Cream the butter and icing sugar for a few minutes, until it’s light and airy.200 g Unsalted butter, 400 g Icing sugar
- Stir in the dissolved coffee until the buttercream is well combined.
- Add the buttercream to a pipping bag with a large star head nozzle attached.
- Pipe the coffee butter cream to the top of each cupcake.
- Lastly add a walnut half to top off your coffee cupcake.1 Walnut halves, Coffee beans
- Serve and enjoy.
Video
Coffee & Walnut Cupcake Recipe | Cupcake Decoration #Shorts
Notes
Tips and Tricks
Using a stand mixer makes light work of creaming the butter for both the cake batter and buttercream. It takes about 4-5 minutes to cream butter.
Using a medium sized cookie scoop helps keeps the size of your coffee cupcakes look more uniform.
You can store the your coffee & walnut cupcakes for 2-3 days at room temperature if they are covered in a cake tin.
You can also store your coffee cupcakes in the fridge but you’ll need to bring the cupcakes back to room temperature before serving, as the buttercream goes hard in the fridge.
Nutrition
Calories: 545kcalCarbohydrates: 64gProtein: 5gFat: 31gSaturated Fat: 18gTrans Fat: 1gCholesterol: 126mgSodium: 61mgPotassium: 100mgFiber: 1gSugar: 49gVitamin A: 913IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!